In a mixing bowl, beat together the butter (or margarine) with the sugar and egg yolks. In order, beat in cheese, crushed almonds, cornstarch, salt, vanilla, lemon juice and peel, and the raisins and brandy. Fold in the stiff egg whites last.

Pour into a greased 9 x 13-inch baking pan and bake for 50 - 80 minutes, until done. Start looking at it after 50 minues. To test for doneness, insert a knife into the cake. It should come out dry.

Allow the cake to cool for 20 minutes. Sprinkle with confectioner's sugar, then a little cinnamon.